Welcome to Life in Chains, Eater’s essay series exploring essential roles played in our lives by chain restaurants—great and grim, wonderful and terrible. Here, Lauren Oyler interrogates what it means ...

This article is part of the Basically Guide to Better Baking, a 10-week, 10-recipe series designed to help you become a cooler, smarter, more confident baker. Once upon a time I worked at a company ...

Biscuits can take a beating. They get shoved into paper fast-food bags, drowned in sausage gravy and yanked from refrigerated tubes with a jarring pop. They’re the workhorses of the American table — ...

On a recent road trip, I tried chicken biscuit sandwiches from Southern fast-food chains. I compared the Bojangles and Krystal sandwiches to the one I'm used to eating from Chick-fil-A. After tasting ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

These ingredients found in most commercial white frostings are a mix of vegetable oils and sugar. Photo: Pexels Cream biscuits have been a childhood favourite for most of us. From licking off the ...